Orange Bavarian

Ingredients

• 1.5 cupfuls cream
• 1 tablespoonful gelatin
• 0.5 cupful sugar
• 0.5 cupful cold water
• 1.5 cupfuls orange juice and pulp
• 0.5 cupful boiling water

Method

1. 1

   Swell the gelatin in the cold water and dissolve the sugar in the hot water.

2. 2

   Combine the two mixtures and add the orange juice and pulp.

3. 3

   Cool until the mixture begins to thicken.

4. 4

   Beat thoroughly and add the stiffly whipped cream, beating until the bavarian will hold its shape.

5. 5

   Pile in a dish or mold and serve cold.

6. 6

   Garnish with orange sections.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 54. The excerpt below is the record exactly as published.

1 cupful boiling water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the fruit juices and the hot water. Combine the two mixtures and strain. Cool until it begins to thicken. Beat thoroughly, add stiffly beaten egg whites and beat until the mixture will hold its shape. Pile in dish or mold and serve cold with cream or with a boiled custard. 112 THE FAEM COOK AXD EXILE BOOK Strawberry Bavarian 1% cupfuls whipping cream 1 tablespoonful gelatin % cupful sugar ^ cupful cold water iy2 cupfuls crushed berries % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the crushed berries. Cool until the mixture begins to thicken. Beat thor- oughly and stir in the stiffly whipped cream, continuing the whipping until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Decorate with a few whole berries. Orange Bavarian iy2 cupfuls cream 1 tablespoonful gelatin % cupful sugar i^ cupful cold water 1^ cupfuls orange juice and pulp % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the orange juice and pulp. Cool until the mixture begins to thicken. Beat thoroughly and add the stiffly whipped cream, beating until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Garnish with orange sections. Banana Bavarian 1% cupfuls cream 4 tablespoonfuls orange juice 1% cupfuls banana pulp 4 eggs 1 tablespoonful lemon juice 2 teaspoonfuls gelatin 14 cupful cold water Soak the gelatin in the cold water. Put the banana pulp through a sieve and heat over water. Add the sugar and the softened gelatin, cool until lukewarm and add the fruit juices. When this has thickened a little, fold in the whipped cream, pour into slightly oiled molds and let stand until cold and firm. Serve garnished with sliced banana. Pineapple Whip 1 cupful grated pineapple % cupful sugar 4 tablespoonfuls lemon juice 4 eggs % cupful orange juice 2 teaspoonfuls gelatin 2 tablespoonfuls cold water Combine the fruit juices with the sugar and egg yolks and heat in the double boiler until the egg is cooked. Remove from GELATIX DISHES 113 the fire and stir in the gelatin which has been soaking in the cold water. When cool enough to begin to thicken, beat in the stiffly beaten egg whites. Pour into a cold serving dish and set in a cold place until ready to be served with whipped cream. Peach Bavarian 2 tablespoonfuls gelatin 6 ripe peaches 1 cupful water V2 cupful powdered sugar 2 cupfuls cream Soak the gelatin in the cold water and dissolve it over boiling water. Add to it the pulp of the peaches which have been pushed through a sieve. When the mixture begins to thicken, fold in the stiffly whipped cream. Serve cold. Grape Bavarian 2 cupfuls grape juice V2 cupful cold water 2 tablespoonfuls gelatin 1 cupful sugar 1% cupfuls cream

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